Global Surimi Supply, Demand and Key Producers, 2026-2032
Description
The global Surimi market size is expected to reach $ 9205 million by 2032, rising at a market growth of 5.0% CAGR during the forecast period (2026-2032).
In 2025, global Surimi sales reached approximately 2,494.31K MT, with an average global market price of around US$ 2,568 per MT.
Surimi is a concentrate of whitefish proteins. The extraction of surimi takes place onboard factory vessels, just after fishing, or in land-based factories. The meat of fish fillets is minced and rinsed with fresh water several times; only soluble proteins are kept. The paste obtained from this process, odorless and tasteless, is put in the form of frozen blocks called surimi base. Then cyoprotectants15 are added to the surimi base in order to preserve its gelling and elastic properties. These blocks are sold to the food processors, which transform this raw material with other ingredients to give it texture, taste and color, and obtain the final product, called surimi or kamaboko, which is popular on Asiatic and European markets.
Surimi is typically produced under a "raw fish sourcing + cold-chain processing + standardized formulation + multi-category further processing" model. Two common pathways are onboard/near-shore primary processing and centralized factory refining. Lean fish (e.g., Alaska pollock and other low-fat white fish) is headed/gutted, mechanically deboned, repeatedly washed to remove fat/odor, dewatered and refined, then blended with cryoprotectants such as sugar and sorbitol to make frozen surimi base. Depending on end use, the base is further processed through salting/solubilization, chopping/emulsification, seasoning and shaping into products like crab sticks, fish balls, and fish cakes, followed by cooking (steaming/frying/baking), rapid freezing, and packaged distribution. The sector is largely scale-driven and relies heavily on seasonality of fish supply, quotas, and cold-chain efficiency. Indicative gross margins are typically ~10%–25%: commodity frozen surimi runs lower, while branded, ready-to-eat or value-added products are higher; raw-material spikes and energy/logistics volatility can materially compress margins. Upstream includes fisheries/aquaculture, raw fish supply, ingredients (starch/proteins, seasonings, cryoprotectants), packaging and cold chain; midstream covers refining, blending, forming/cooking, IQF freezing and QC; downstream spans foodservice, retail, frozen prepared foods, exports, and surimi as an ingredient for food manufacturers.
Market Development Opportunities & Main Driving Factors
Driven by the global shift toward "sustainable protein" and convenience-led consumption, surimi is expanding from mature categories such as imitation crab and fish cakes into frozen prepared foods, ready-to-eat retail, and industrialized foodservice supply chains—supported by its high-protein profile, easy standardization, versatile texturization, and cost efficiency. Company annual reports often reflect structural demand tailwinds from aging populations and growing dual-income households, where “time-saving, hassle-free, nutritionally balanced” at-home eating gains traction. In an inflationary environment, consumers’ focus on value-for-money and consistent quality further favors scalable, reliable marine protein solutions. For producers, formulation upgrades, branding, channel optimization, overseas expansion, and category innovation can shift the industry from "volume-driven" growth to "value-driven" growth.
Market Challenges, Risks, & Restraints
Key uncertainties are concentrated in raw material availability and cold-chain costs. Supply of major input fish is highly dependent on fishery management, quotas, and seasonality; changes in stock assessments or regulations can quickly transmit into raw material prices and margin volatility. Climate-driven ecological disruption also raises regional supply risks, requiring greater investment in sourcing diversification, inventory strategies, and supply-chain resilience. Operationally, swings in energy, logistics, and FX can widen the lag between cost inflation and price pass-through, while downstream channels remain price sensitive. If sell-through slows, inventory pressure and deeper promotions can compress margins.
Downstream Demand Trends
Downstream demand is shifting from "surimi as an ingredient" toward "finished products and solution delivery." Large food manufacturers and leading brands increasingly prioritize supply stability, specification consistency, and traceability—embedding surimi into longer-term sourcing and formulation platforms. Meanwhile, chain restaurants, group catering, and retail freezers are seeing stronger demand for standardized products that enable fast cooking/reheating, pushing surimi items into more consumption scenarios. On the product side, low-fat/high-protein positioning, reduced-salt formulations, improved texture, and diversified formats (sticks, balls, patties, slices) are key innovation directions. Commercially, a higher share of value-added processing and ready-to-eat offerings elevates the importance of cold-chain efficiency and channel coverage—gradually moving the industry from "selling raw material" to capturing long-term value through "brands and supply-chain capability."
This report studies the global Surimi production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Surimi and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Surimi that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Surimi total production and demand, 2021-2032, (K MT)
Global Surimi total production value, 2021-2032, (USD Million)
Global Surimi production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (K MT), (based on production site)
Global Surimi consumption by region & country, CAGR, 2021-2032 & (K MT)
U.S. VS China: Surimi domestic production, consumption, key domestic manufacturers and share
Global Surimi production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (K MT)
Global Surimi production by Type, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
Global Surimi production by Application, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
This report profiles key players in the global Surimi market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Anjoyfood, Viciunai Group, Kibun Foods, Trident Seafoods, Ichimasa Kamaboko, Angulas Aguinaga, Luck Union Foods, Fleury Michon, Sugiyo, Haixin, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Surimi market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (K MT) and average price (USD/MT) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Surimi Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Surimi Market, Segmentation by Type:
Frozen Surimi
Chilled/Fresh Surimi
Global Surimi Market, Segmentation by Cooking Method:
Steamed and Boiled
Fried
Grilled/Roasted
Biomimetic
Global Surimi Market, Segmentation by Raw Material Source:
Marine Fish
Freshwater Fish
Others
Global Surimi Market, Segmentation by Raw Material Purity:
Pure Fish
Compound Meat
Others
Global Surimi Market, Segmentation by Application:
Households
HoReCa
Others
Companies Profiled:
Anjoyfood
Viciunai Group
Kibun Foods
Trident Seafoods
Ichimasa Kamaboko
Angulas Aguinaga
Luck Union Foods
Fleury Michon
Sugiyo
Haixin
Coraya
Aquamar
Gadre Marine
Shenglong Industrial
Fujimitsu
Haibawang
QL Foods
Trans-Ocean Products (Maruha Nichiro)
Nissui
Nueva Pescanova
Thong Siek Global
Longsheng
Fuzhou Baiyang Seafood
Saint Malo
Key Questions Answered:
1. How big is the global Surimi market?
2. What is the demand of the global Surimi market?
3. What is the year over year growth of the global Surimi market?
4. What is the production and production value of the global Surimi market?
5. Who are the key producers in the global Surimi market?
6. What are the growth factors driving the market demand?
In 2025, global Surimi sales reached approximately 2,494.31K MT, with an average global market price of around US$ 2,568 per MT.
Surimi is a concentrate of whitefish proteins. The extraction of surimi takes place onboard factory vessels, just after fishing, or in land-based factories. The meat of fish fillets is minced and rinsed with fresh water several times; only soluble proteins are kept. The paste obtained from this process, odorless and tasteless, is put in the form of frozen blocks called surimi base. Then cyoprotectants15 are added to the surimi base in order to preserve its gelling and elastic properties. These blocks are sold to the food processors, which transform this raw material with other ingredients to give it texture, taste and color, and obtain the final product, called surimi or kamaboko, which is popular on Asiatic and European markets.
Surimi is typically produced under a "raw fish sourcing + cold-chain processing + standardized formulation + multi-category further processing" model. Two common pathways are onboard/near-shore primary processing and centralized factory refining. Lean fish (e.g., Alaska pollock and other low-fat white fish) is headed/gutted, mechanically deboned, repeatedly washed to remove fat/odor, dewatered and refined, then blended with cryoprotectants such as sugar and sorbitol to make frozen surimi base. Depending on end use, the base is further processed through salting/solubilization, chopping/emulsification, seasoning and shaping into products like crab sticks, fish balls, and fish cakes, followed by cooking (steaming/frying/baking), rapid freezing, and packaged distribution. The sector is largely scale-driven and relies heavily on seasonality of fish supply, quotas, and cold-chain efficiency. Indicative gross margins are typically ~10%–25%: commodity frozen surimi runs lower, while branded, ready-to-eat or value-added products are higher; raw-material spikes and energy/logistics volatility can materially compress margins. Upstream includes fisheries/aquaculture, raw fish supply, ingredients (starch/proteins, seasonings, cryoprotectants), packaging and cold chain; midstream covers refining, blending, forming/cooking, IQF freezing and QC; downstream spans foodservice, retail, frozen prepared foods, exports, and surimi as an ingredient for food manufacturers.
Market Development Opportunities & Main Driving Factors
Driven by the global shift toward "sustainable protein" and convenience-led consumption, surimi is expanding from mature categories such as imitation crab and fish cakes into frozen prepared foods, ready-to-eat retail, and industrialized foodservice supply chains—supported by its high-protein profile, easy standardization, versatile texturization, and cost efficiency. Company annual reports often reflect structural demand tailwinds from aging populations and growing dual-income households, where “time-saving, hassle-free, nutritionally balanced” at-home eating gains traction. In an inflationary environment, consumers’ focus on value-for-money and consistent quality further favors scalable, reliable marine protein solutions. For producers, formulation upgrades, branding, channel optimization, overseas expansion, and category innovation can shift the industry from "volume-driven" growth to "value-driven" growth.
Market Challenges, Risks, & Restraints
Key uncertainties are concentrated in raw material availability and cold-chain costs. Supply of major input fish is highly dependent on fishery management, quotas, and seasonality; changes in stock assessments or regulations can quickly transmit into raw material prices and margin volatility. Climate-driven ecological disruption also raises regional supply risks, requiring greater investment in sourcing diversification, inventory strategies, and supply-chain resilience. Operationally, swings in energy, logistics, and FX can widen the lag between cost inflation and price pass-through, while downstream channels remain price sensitive. If sell-through slows, inventory pressure and deeper promotions can compress margins.
Downstream Demand Trends
Downstream demand is shifting from "surimi as an ingredient" toward "finished products and solution delivery." Large food manufacturers and leading brands increasingly prioritize supply stability, specification consistency, and traceability—embedding surimi into longer-term sourcing and formulation platforms. Meanwhile, chain restaurants, group catering, and retail freezers are seeing stronger demand for standardized products that enable fast cooking/reheating, pushing surimi items into more consumption scenarios. On the product side, low-fat/high-protein positioning, reduced-salt formulations, improved texture, and diversified formats (sticks, balls, patties, slices) are key innovation directions. Commercially, a higher share of value-added processing and ready-to-eat offerings elevates the importance of cold-chain efficiency and channel coverage—gradually moving the industry from "selling raw material" to capturing long-term value through "brands and supply-chain capability."
This report studies the global Surimi production, demand, key manufacturers, and key regions.
This report is a detailed and comprehensive analysis of the world market for Surimi and provides market size (US$ million) and Year-over-Year (YoY) Growth, considering 2025 as the base year. This report explores demand trends and competition, as well as details the characteristics of Surimi that contribute to its increasing demand across many markets.
Highlights and key features of the study
Global Surimi total production and demand, 2021-2032, (K MT)
Global Surimi total production value, 2021-2032, (USD Million)
Global Surimi production by region & country, production, value, CAGR, 2021-2032, (USD Million) & (K MT), (based on production site)
Global Surimi consumption by region & country, CAGR, 2021-2032 & (K MT)
U.S. VS China: Surimi domestic production, consumption, key domestic manufacturers and share
Global Surimi production by manufacturer, production, price, value and market share 2021-2026, (USD Million) & (K MT)
Global Surimi production by Type, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
Global Surimi production by Application, production, value, CAGR, 2021-2032, (USD Million) & (K MT)
This report profiles key players in the global Surimi market based on the following parameters - company overview, production, value, price, gross margin, product portfolio, geographical presence, and key developments. Key companies covered as a part of this study include Anjoyfood, Viciunai Group, Kibun Foods, Trident Seafoods, Ichimasa Kamaboko, Angulas Aguinaga, Luck Union Foods, Fleury Michon, Sugiyo, Haixin, etc.
This report also provides key insights about market drivers, restraints, opportunities, new product launches or approvals.
Stakeholders would have ease in decision-making through various strategy matrices used in analyzing the World Surimi market
Detailed Segmentation:
Each section contains quantitative market data including market by value (US$ Millions), volume (production, consumption) & (K MT) and average price (USD/MT) by manufacturer, by Type, and by Application. Data is given for the years 2021-2032 by year with 2025 as the base year, 2026 as the estimate year, and 2027-2032 as the forecast year.
Global Surimi Market, By Region:
United States
China
Europe
Japan
South Korea
ASEAN
India
Rest of World
Global Surimi Market, Segmentation by Type:
Frozen Surimi
Chilled/Fresh Surimi
Global Surimi Market, Segmentation by Cooking Method:
Steamed and Boiled
Fried
Grilled/Roasted
Biomimetic
Global Surimi Market, Segmentation by Raw Material Source:
Marine Fish
Freshwater Fish
Others
Global Surimi Market, Segmentation by Raw Material Purity:
Pure Fish
Compound Meat
Others
Global Surimi Market, Segmentation by Application:
Households
HoReCa
Others
Companies Profiled:
Anjoyfood
Viciunai Group
Kibun Foods
Trident Seafoods
Ichimasa Kamaboko
Angulas Aguinaga
Luck Union Foods
Fleury Michon
Sugiyo
Haixin
Coraya
Aquamar
Gadre Marine
Shenglong Industrial
Fujimitsu
Haibawang
QL Foods
Trans-Ocean Products (Maruha Nichiro)
Nissui
Nueva Pescanova
Thong Siek Global
Longsheng
Fuzhou Baiyang Seafood
Saint Malo
Key Questions Answered:
1. How big is the global Surimi market?
2. What is the demand of the global Surimi market?
3. What is the year over year growth of the global Surimi market?
4. What is the production and production value of the global Surimi market?
5. Who are the key producers in the global Surimi market?
6. What are the growth factors driving the market demand?
Table of Contents
156 Pages
- 1 Supply Summary
- 2 Demand Summary
- 3 World Manufacturers Competitive Analysis
- 4 United States VS China VS Rest of the World
- 5 Market Analysis by Type
- 6 Market Analysis by Application
- 7 Company Profiles
- 8 Industry Chain Analysis
- 9 Research Findings and Conclusion
- 10 Appendix
Pricing
Currency Rates
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